Pappardelle with Braised Rabbit, Lardons, and Peas

Ingredients

• 1 rabbit, about 3½ lb (1.6 kg), cut into 6 serving pieces
• Pappardelle
• 3 tbsp (45 mL) olive oil
• ½ cup (125 mL) chopped onion
• 2 tsp (10 mL) minced garlic
• ½ cup (125 mL) dry Riesling
• 1 cup (250 mL) sweet peas, blanched
• ½ cup (125 mL) slab bacon strips, fried until lightly crisped
• Salt and pepper
• 2 tbsp (30 mL) minced parsley
• 3 tbsp (45 mL) whipped butter (page 251)
• ½ cup (125 mL) grated Pecorino Romano